Carrot Cake Cupcakes with Orange Icing

These delicious cupcakes are a snap to put together and taste like a lighter version of regular carrot cake, each perfectly portioned into a single serving.

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Yields:
1
serving

Total Time:
0
hours
50
mins

Ingredients

1 1/4
c.
granulated sugar

3/4
c.
canola oil

1/3
c.
low-fat buttermilk

2
large eggs

1
tsp.
vanilla extract

2
c.
all-purpose flour

1 1/2
tsp.
baking powder

1
tsp.
ground allspice

1/2
tsp.
baking soda

1/2
tsp.
salt

2
carrots, grated

1/2
c.
golden raisins

1 1/2
c.
Confectioners' sugar

2
tbsp.
orange juice

2
tsp.
grated orange zest

Directions

Preheat the oven to 350Â°F. Line a 12-cup muffin pan with paper liners.

Combine the granulated sugar, oil, buttermilk, eggs, and vanilla extract in a bowl. Combine the flour, baking powder, allspice, baking soda, and salt in a separate bowl. Add the flour mixture to the oil mixture and stir until smooth. Fold in the carrots and raisins.

Spoon the batter into the muffin cups and bake for 19 to 20 minutes, or until golden and the cupcakes are slightly springy when touched. Cool the cupcakes in the pan for 5 minutes, then transfer to a rack to cool completely.

Combine the confectioners' sugar and orange juice and zest in a bowl, stirring until smooth. Spread some of the icing over each cupcake with a small spatula and let stand for 15 minutes before serving.

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